Southern Living magazine's Blackberry Cobbler Recipe -
Southern Living magazine's Blackberry Cobbler Recipe

Southern Living magazine's Blackberry Cobbler

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"Juicy blackberries are delicately spiced, and baked under a pretty lattice crust."

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Original recipe makes 8 servings Change Servings


  1. COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
  2. COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
  3. PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
  4. REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
  5. COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2003

This recipe was a big hit, my children love blackberries and we put away quarts and quarts of them in the freezer. I loved the spices and the little touch of orange juice made a really nice taste difference. This one is a keeper!

Most Helpful Critical Review
May 11, 2003

I did not think this was a very good receipe. It was way to runny and had to much fruit and not enough crust.


17 Ratings

Jan 16, 2006

This recipe made a really great filling. It was not too sweet and not too tart, and the spices added just a complement of flavor. I used ready-made pie crust (2) and placed the filling in a 9x13 pan before covering with the crust. I thought it could have cooked just a few minutes longer, but otherwise a success. Thanks.

Aug 05, 2005

I used 1.5x the ingredients and put it in an 8x11 pan -- it was beautiful and tasted delicious! I agree with some of the other reviews that a bit more crust would be enjoyable, but I would recommend this recipe either way.

Jul 16, 2007

Wonderful, wonderful! This was what I had been looking for. I used a ready made crust and used half blackberries and half blueberries.

Jun 16, 2006

Very skimpy on the crust. The flavor of the spices and orange was pleasant, but made the filling too juicy.

Aug 28, 2004

this was awesome! My husband took it to his office and it was gone in an hour! I did nothave enough blackberries so I added strawberries to make up the 8 cups. It was fabulous. I highly recommend this recipe!

Jan 14, 2004

This was the perfect blackberry cobbler. I cooked it for the exact ammount of time given and it tasted soooo good! Instead of all spice, I added extra cinnamon, and instead of orange juice, I used cranberry juice. I was also opposed to shaping the top and puting it in the fridge etc., so I stopped at the "until dry ingredients are moistened" stage and just dumped it on top of the berries. The crust was slightly chewey, which we love! My husband said it could have used more crust, but all that would require is an increase in ingredient portions. I really recommend this recipe!


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